MUSHROOM AND KASHA STUFFING
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield Five cups, enough for 10 pounds of poultry
Number Of Ingredients 13
Steps:
- Place the groats in a small, heavy saucepan. Stir in the egg to coat the grains. Cook over medium high heat, stirring, until the groats are dry and separate. Don't worry if some of the egg has coated the pan. Add 1 1/2 cups of stock, bring to a simmer, cover and cook until the groats are just tender and the liquid is absorbed, about 20 minutes. Remove from heat. (This proportion of liquid to grain is smaller than recommended on the package. The results are crunchy and separate, but additional moisture is picked up in the process of cooking the stuffing in the poultry and the grains will soften.)
- Heat butter and oil in a large skillet. Add the onion, saute until just beginning to soften, then add the mushrooms. Saute over medium high heat until the mushrooms are beginning to brown. Add the scallions, garlic, parsley and thyme.
- Stir in the cooked kasha and the bread. Moisten with the remaining one-half cup of stock. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
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Saad Malik
malik@hotmail.comThis stuffing was a disappointment. It was bland and lacked flavor. I would not recommend it.
Luvly Smith
smith-luvly17@gmail.comThis stuffing was a lot of work to make, and I didn't think it was worth it. The flavor was just okay.
Kizito Handhala
h27@hotmail.comThe flavors in this stuffing were a bit too strong for my taste. I think I would use less soy sauce and garlic next time.
Mif Ta
ta@yahoo.comI found this stuffing to be a bit dry. I think I would add more broth or stock next time.
ChickenStills
chickenstills85@gmail.comThis stuffing is a great make-ahead dish. You can make it the day before and then just reheat it on Thanksgiving Day.
Prince Gayflor (Geebowy)
g-p@hotmail.co.ukI love the combination of mushrooms and kasha in this stuffing. It's so flavorful and satisfying.
Armani Ben
a51@yahoo.comThis stuffing is a great way to use up leftover cooked kasha. It's also a good vegetarian option for Thanksgiving dinner.
Lerato Faltein
lerato_f24@aol.comThis was my first time making mushroom and kasha stuffing and it turned out great! I followed the recipe exactly and it was delicious. The stuffing was moist and flavorful, and the mushrooms and kasha gave it a nice texture.
Sara Adeel
s_adeel@gmail.comI've made this stuffing for years and it's always a crowd-pleaser. It's easy to make and can be tailored to your own taste preferences. I like to add a bit of chopped apple and dried cranberries for a sweet and tart flavor.
precious murray
precious.m@gmail.comThis mushroom and kasha stuffing was a hit at our Thanksgiving dinner! It was flavorful and moist, and it held together well. I used a combination of wild and cremini mushrooms, and I think the variety of flavors really made the dish special.